How To make Dave's Ribs
2 7 pound racks of pork ribs
1/2 c Ground black pepper
1/2 c Paprika
1/2 c Sugar
2 tb Kosher or sea salt
4 ts Dry mustard
2 ts Cayenne pepper
The night before... The ribs should be trimmed of all hard fat and the membrane removed from the underside. To remove it, poke a hole and run your finger under the membrane, then rip it away. Rub both sides of the ribs with a thick coat of the following mixture: * 1/2 cup ground black pepper * 1/2 cup paprika * 1/2 cup sugar (run this through the coffee grinder to make TURBINADO sugar) * 2 tablespoons Kosher or sea salt (run this through the coffee grinder with the sugar) * 4 teaspoons dry mustard * 2 teaspoons cayenne pepper
Place the ribs in a plastic bag and refrigerate overnight. (Thanks to Smoke & Spice by Cheryl and Bill Jamison, published by The Harvard Common Press, Boston, Massachusetts, $14.95, for the inspiration for this rub. If you are only planning to buy ONE barbecue book, this is it!) More barbecue books at the end of this page. The next day. Remove the ribs from the refrigerator and let them come to room temperature. Start a fire in your Webber Grill or smoker with charcoal. As the coals turn gray add hard wood chunks or water soaked wood chips. Bring the smoker temperature to between 210 and 225 degrees by adjusting the vents. Hold this temperature throughout the smoking (90 minutes) by adding more wood or charcoal. Place the ribs on the rack and smoke cook them, in heavy smoke, for at least two hours. Add wood or chips every 30 minutes or so. The ribs should have a dark "crust" formed by the smoke clinging to the rub. Try not to knock it off when handling them, that is where the flavor is! Preheat the oven to 225 degrees. Place the ribs on racks over cookie sheets and place in oven. Cook for three hours, or until the rib bones are easily removed when you twist them. These are called "dry ribs". No extra spices or MOP was used in the cooking process. To make juicier ribs, brush them with barbecue sauce (the recipe follows) and cover with aluminum foil to bake for the last hour. Ribs can be made a day or two ahead and reheated in a warm oven (the way restaurants do!) Serve with barbecue beans, coleslaw, potato salad, and plenty of cold beer. Enjoy! Recipe By : Dave Frary
How To make Dave's Ribs's Videos
Famous Dave’s Best Tasting Ribs
Be famous at home with this mouth-watering rib recipe from Famous Dave Anderson! This video tutorial featuring Famous Dave, that will show in a few simple steps how to make Famous Dave’s Best Tasting Ribs using Famous Products Rib Rub, Georgia Mustard and Rich and Sassy BBQ sauce. Dave’s easygoing delivery and simple instructions will make everyone a pit master in their own backyard. Dave shares his personal tips and tricks that make it easy for everyone to create the best tasting, and most delicious ribs they have ever made.
EASY FALL OFF THE BONE BABY BACK RIBS OVEN BAKED RIBS
EASY FALL OFF THE BONE BABY BACK RIBS OVEN BAKED RIBS
RIBS INGREDIENTS
2 to 2 1/2 pounds baby back pork ribs
2 or 3 tablespoons of yellow mustard
2 tablespoons and 1/2 tablespoons of Kinders brown sugar rub
2 tablespoons and1/2 tablespoons of famous Dave’s rib rub pork seasoning
SWEET AND YUMMY BARBECUE SAUCE INGREDIENTS
1 28oz of sweet baby rays honey barbecue sauce
1 cup of grape jelly
1 teaspoon yellow mustard
1/2 cup of dark brown sugar packed
DIRECTIONS
PREPARE RIBS
Heat oven to 400°F.
Clean ribs with one cup of white distilled vinegar and a half a cup of lemon/lime juice.then rinse off with lukewarm water and pat dry with a paper towel as seen on the video.
If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the video.
Season both sides of the ribs with 2 or 3 tablespoons of yellow mustard, 2 tablespoons and 1/2 tablespoons of Kinders brown sugar rub, and 2 tablespoons and 1/2 tablespoons of famous Dave’s rib rub pork seasoning . Place the ribs meat side up into an aluminum foil baking tray. (You may also cut the ribs in half for them to fit into the pan if you only have a small aluminum tray ).
Cover the aluminum tray or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 3 to 3½ hours. (I like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.)
MAKE BARBECUE SAUCE
While the ribs bake, make the barbecue sauce.
In a medium size bowl add the . Add 1 28oz of sweet baby rays honey barbecue sauce,1 cup of grape jelly, 1 teaspoon yellow mustard and 1/2 cup of dark brown sugar packed
Stir to combine, until everything is well mixed together. Set aside in preparation for the ribs to finish roasting.
TO FINISH
Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
Put the ribs back in the oven uncovered, top rack heat still at 400°F. Cook the ribs for 30 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they so the sauce does not burn.)
STORING AND REHEATING
Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
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Competition Rib Recipe from Pitmaster Heath Riles
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Pit Master Heath Riles stopped by for this video to show me his secrets to winning rib competitions. Heath has won the Rib Team of the year in the Memphis BBQ Network for the past 4 years; (He’s well on his way to locking up a fifth title) so he knows a little something about cooking ribs. I’m thankful he’s willing to share his technique with us.
Heath cooks Heritage Farms Cheshire Pork in bbq competitions. This meat is known for its’ superior marbling and flavor. The ribs are given a quick trim to remove and excess fat or sinew and he pulls the membrane off the back. For KCBS contest Heath cooks 4-6 slabs of St. Louis cut ribs and for MBN contests he cooks 12 slabs of the loin back ribs which are a Memphis staple.
The ribs get a light coat of yellow mustard; then a generous layer of his Jalapeño Garlic seasoning; followed by medium layers of his signature Pecan and Honey Rubs. The same process is repeated on both sides, and he seasons the ribs about 20 minutes prior to going on the pit.
For this cook Heath used my Trager grill running at 275⁰ with a mixture of Hickory and Cherry pellets for smoke flavor. The ribs go on the grill for about 2- 2 ½ hours or until the rub adheres to the meat and then they’re wrapped.
In the wrap apply a light layer of Honey rub and lay the slab meat side down. Add a touch more Honey rub to the back side and ¾ cup of Heath’s Butter Bath mixture (it’s a powdered form of Brown Sugar, Butter, Honey, and other spices mixed with apple juice). Be sure to double wrap the ribs so the bones don’t poke through the foil.
The ribs go back on the pit for an hour to tenderize and Heath pulls them off the pit when the internal temperature reaches 204 - 208⁰.
He carefully takes the each slab out of the foil wrap and dust the back side with his Sweet Rub and light glaze (1 cup Sweet BBQ Sauce & ½ cup Tangy Vinegar). Then repeats the same process on the meat side.
The ribs go back on the pit for 15-20 minutes to set the glaze and then it’s time to serve them to the judges.
These ribs had a beautiful appearance and perfect texture, but the best part was the flavor.
The rub combination and tangy sweet glaze brought out the richness in the Cheshire Pork. I see why Heath is a rib champion!
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Famous Dave's BBQ Ribs
Famous Dave's BBQ Ribs
BAKED BBQ CORN RIBS using Famous Dave's Award winning Rib Rub & BBQ Sauce! -Inspired by Viral TikTok
How to make oven Baked BBQ Corn Ribs, the easy way! A different and most delicious way to eat corn BBQ Style! This video was inspired by Spicednice's Viral TikTok video featuring how to make Corn Ribs but I'm putting a spin on it and making this version 'BBQ STYLE' using the BBQ Restaurant 'Famous Dave's' Award Winning Rib Rub & BBQ Sauce.
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Related Videos:
Cheesy & Crunchy CHEDDAR JALAPENO CORN RIBS:
SAFEST WAYS to CUT CORN RIBS:
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Ingredients Used:
4 Corns
Seasoning:
1/4 Cup Extra Virgin Olive Oil
2 Tbsp Famous Dave's Rib Rub (complete BBQ Seasoning)
Sauce:
1/4 Cup Mayonnaise
1/4 Cup Famous Dave's BBQ Sauce
Topping:
1/2 Cup Cojita Grated Cheese
1 Tbsp Fresh chopped Cilantro
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Products used:
Famous Dave's Rich & Sassy BBQ Sauce:
Famous Dave's Rib Rub Seasoning:
- For quick & efficient Baking/ Roasting/ Toasting, I use Breville's Smallest & Space-saving Mini-Toaster Oven:
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